- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/30/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
06/02/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
06/02/2015 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/19/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2014 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2014 | Complete (Food) | 74 |
No violation noted during this evaluation. | 10/11/2013 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
10/11/2013 | Follow-up (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/11/2013 | Complete (Food) | 82 |
No violation noted during this evaluation. | 03/22/2013 | Follow-up (Food) | 84 |
No violation noted during this evaluation. | 03/22/2013 | Complete (Food) | 70 |
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